A magnificent golden colour streaked with amber tints. On the nose it expresses distinct scents of honey, apricot and peach, followed by aromas of ripe fig, candied fruit and citrus. Rich in the mouth, where the elegant acidity fluidifies the sweetness, soft and balanced with clean, refreshing persistence, and notes of candied fruit and honey continually running through it. A wine for meditation, perfect with patisserie, especially of the dry variety, and tangy cheeses.

100% Sauvignon Blanc.

There are only a few pockets of vineyard land in Italy with the correct levels of fog or moisture for noble rot (botrytis) and the Marche is one of them. Maximo is made in the highest part of the Villa Bianchi estate. Here, thanks to the very special climatic conditions caused by the alternation of high humidity and drier airflows, at fairly low temperatures, the Sauvignon Blanc grapes are attacked by Botrytis Cinerea in its most 'noble' form. The vineyard occupies about two hectares. It faces north, on the crest of a hill, at 150 meters above sea level. The soil is moderately deep, chalky clay loam with some alluvial deposit gravel.

The yield per hectare is extremely low and rarely reaches 3 tons. The harvest is carried out by hand, with the grapes collected and transported in boxes. It is performed in at least three stages from mid-October to December. Grape selection is a very delicate matter. The object is to pick only those bunches, or portions of bunches, which have reached the right degree of concentration (30-35° on the Babo sugar meter) as a result of the attack by some varieties of noble rot.

The grapes are pressed whole by means of a small, gentle press. After static decantation, the resulting must is fermented on its own yeasts at a temperature of 15°C for a month. Maximo ages for about a year in small stainless steel containers before being bottled.